Cut the lamb into slices, salt and pepper, roll in flour.
Fry until golden brown in vegetable oil.
In the same pan, fry finely chopped onions and carrots chopped into large pieces.
Peel and cut the potatoes into cubes, also fry them for several minutes.
Fold everything in a cauldron, fill with broth and simmer for about 1 hour.
At the end, salt and pepper to taste.